Paleo Chocolate Banana Bread with Walnut Topping

Ingredients

• 4 ripe bananas
• 4 eggs
• 1/2 cup almond butter
• 5 tbsp coconut oil, melted and divided
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 2/3 cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/8 tsp sea salt
• 1 cup dairy-free chocolate chips (optional for a regular banana bread omit)
• 1/2 cup chopped walnuts (for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 9×5-inch loaf pan with parchment paper, leaving the edges hanging over two sides for easy removal.
3. In a large bowl, mash the bananas. Leave a few small lumps if you like bites of banana in the loaf.
4. Add the eggs, almond butter, 1/4 cup melted coconut oil, maple syrup, and vanilla extract to the bananas; mix until combined.
5. Stir in the coconut flour, baking soda, baking powder, cinnamon, and sea salt. Mix thoroughly so there are no dry pockets.
6. Fold in the dairy-free chocolate chips if using.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. In a small bowl, combine the chopped walnuts with 1 tbsp melted coconut oil and sprinkle the mixture evenly over the batter.
9. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
10. Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment overhang. Let it cool an additional 30 minutes before slicing.

Nutrition